Roasted Corn and Edamame Salad

Ingredients

• 4 ears of corn,, with husks on
• 1 1/2 cups frozen edamame
• 2 tablespoons mayonnaise
• 1 1/2 tablespoons lime juice
• 1/2 tablespoon honey
• 1 small clove garlic,, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup olive oil or vegetable oil
• 1/2 red bell pepper,, diced
• 2 tablespoon finely diced red onion
• 1/4 cup sliced fresh basil

Steps

1. 1

   Preheat oven to 350 degrees. Place corn, husks and all on a sheet pan and place in oven for 30 minutes. Let cool slightly and remove husks and silk. Using a serrated knife cut kernels from cob and place in a large bowl.

2. 2

   Cook edamame according to package directions. Drain and let cool. Add to corn.

3. 3

   In a small bowl, whisk together mayonnaise, lime juice, honey, garlic, salt and pepper. Gradually whisk in oil.

4. 4

   Pour dressing over corn/edamame. Toss to coat. Stir in red bell pepper, red onion, and basil.

Notes